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Fusilli With Corn and Tomatoes

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“This is a great summer dish all on it's own or, served with a tossed salad and garlic bread. Light, easy and delicious. Lovely colors too. I like a yellow pepper but, any kind will do. Even a little hot pepper chopped is nice in this dish. I use whole wheat pasta but, I have also used semolina. Both are yummy for this recipe. I like to soak the scallion in cold water first as, it is a bit strong for me but, others can leave as is. I also remove some of the seeds of the tomatoes after halving them. To cook the corn in the microwave. Leave in husk and cook on high for 5 minutes for two ears.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl whisk together the vinegar the oil and the salt and pepper.
  2. Toss corn, tomatoes, scallion, pepper and parsley together.
  3. In a kettle of boiling salted water cook the fusilli for 8-10 minutes. Drain.
  4. Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
  5. Toss and serve.

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